Lay the scallops out on a double layer of paper towels and press another layer on top. Let them sit for at least 5 minutes. Dry scallops are the single most important step here. Any surface moisture will steam instead of sear and you will not get that golden crust. Season both sides generously with kosher salt and black pepper right before cooking.

Place your skillet over medium heat and add the diced bacon. Cook, stirring occasionally, for 5 to 6 minutes until the bacon is crisp and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate. Pour off all but about 1 teaspoon of the bacon drippings from the pan and set the rest aside in a small bowl. Do not wipe the pan.

Add 1 tablespoon of butter and the oil to the skillet and raise the heat to medium-high. Let the pan get very hot, about 2 minutes. You want to see a faint wisp of smoke before the scallops go in. Carefully lay the scallops flat in the pan in a single layer, leaving space between each one. Do not move them at all. After exactly 2 minutes, check the bottom of one scallop. It should be a deep golden brown. If it is not there yet, give it another 30 seconds.

Flip each scallop using tongs and add the remaining 1 tablespoon of butter to the pan. Let it melt and sear the second side for 90 seconds to 2 minutes. The center of the scallop should feel slightly springy, not rock solid. Transfer the scallops to a warm plate and tent loosely with foil while you make the hash.

Reduce the heat to medium. Add 1 teaspoon of the reserved bacon drippings back to the pan. Add the shallots and red bell pepper. Cook for 2 to 3 minutes, stirring a few times, until the pepper softens and the shallots start to turn golden around the edges. Add the garlic and stir for 30 seconds until fragrant.

Add the drained corn to the pan and spread it into an even layer. Let it sit undisturbed for 1 full minute so it can pick up a little color from the hot pan. Stir, season with the 1/2 teaspoon kosher salt and black pepper, and cook for another minute. Fold in the reserved crispy bacon.

Divide the corn and bacon hash between two plates. Arrange the seared scallops on top, golden side facing up. Scatter chopped parsley over everything and serve right away. Scallops cool quickly so get them to the table fast.